Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
When you've got too much citrus and too little time, one of the easiest, most satisfying things to make is a mixed-citrus, whole-fruit jam. This one uses limequats, oranges, lemons, and a grapefruit; make yours with whatever you have on hand.
These figs are plump and sweet and spiced as much as pickled -- almost a cross between pickled and candied. They're great on a cheese plate, with dessert, or popped into your mouth straight from the jar.
Limequats aren't common, but they're starting to become more visible. One great way to use them is in a simple, versatile syrup like this one with honey.
This tiny, simple batch of nectarine jam is made without added pectin. The recipe includes suggestions for increasing the batch size for water bath canning.
A great "beginner's" marmalade -- for those who are just getting started or renewing their skills after a long break. Nice for holiday meals and gifts!
